Corn Cakes with Honey

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 package corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy)
  • 2 ears fresh corn, kernels scraped from cob
  • 1 orange, zested
  • 2 scallions, whites and greens, finely chopped
  • 3 tablespoons butter
  • Honey
Directions

Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.

Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Corn Cakes with Walnuts and Sage

    Recipe courtesy of Rachael Ray